If it's just me I'll cook thighs with either jerk seasoning, or use the Roadside Chicken marinade/method (direct, turning and basting often).
My wife and son prefer white meat, so if we're all eating it's usually whole birds. I'll marinate in zesty italian dressing, spatchcock, rub with Plowboy's Yardbird and cook indirect with a small chunk of cherry thrown on the lump.
If I have a little more time I'll brine the bird a day or two ahead of time, dry, stuff the cavity with chopped onions, apples, herbs, and a little rub and olive oil, truss it up, coat the skin and the meat under the skin with a little oil and rub, and cook it on the kettle using the rotisserie - that's what I did on Monday and (if I must say so myself) it was tasty!
Steve - Currently cooking on:
Weber 22.5" Kettle (2X)